Forget spending hours in the kitchen! This Instant Pot Spinach Dip delivers all the rich, cheesy, crowd-pleasing flavor you crave in a fraction of the time. It’s the ultimate set-it-and-forget-it appetizer, perfect for last-minute get-togethers or a cozy night in. Get ready to dip into deliciousness!
Ingredients
• 2 cups / 450g cream cheese, softened
• 1 cup / 30g fresh baby spinach
• 1 cup / 113g shredded mozzarella cheese
• ½ cup / 50g scallions, chopped
• 2 tbsp / 30ml olive oil
• 1 tsp / 1g dried thyme
• ¼ tsp / 0.25g dried basil
• 1 tsp / 6g salt
• ½ tsp / 1g black pepper
• 1 cup / 240ml water (for the Instant Pot)
Instructions
1. Directions
2. First, thoroughly rinse the fresh spinach under cold water and pat it dry.
3. In a large mixing bowl, combine the softened cream cheese, spinach, mozzarella cheese, chopped scallions, olive oil, thyme, basil, salt, and pepper. Stir until all are evenly incorporated.
4. Transfer the cheese mixture into a heat-safe container that fits inside your Instant Pot. Pour 1 cup of water into the bottom of the Instant Pot liner and place a trivet inside. Set your container on the trivet.
5. Secure the lid, set the steam release valve to the ‘Sealing’ position, and select the ‘Manual’ or ‘Pressure Cook’ setting. Cook on high pressure for 10 minutes.
6. Once the timer finishes, carefully perform a quick release by moving the steam valve to ‘Venting’. When the pin drops, open the lid, give the dip a good stir, and serve warm.
Nutritional Information
• Nutrition Per Serving
• Calories: 491
• Total Fats: 48.8g
• Net Carbs: 4g
• Protein: 11.2g
• Fiber: 0.5g
Pro Tips
• For a smoother texture, give the spinach a rough chop before mixing it into the cream cheese base.
• Add a pinch of red pepper flakes or a dash of hot sauce to the mixture before cooking for a spicy kick.
• Serve this dip warm with tortilla chips, toasted baguette slices, pita bread, or an assortment of fresh vegetables like carrots and bell peppers.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, stirring halfway through.
FAQ
Q: Can I use frozen spinach for this recipe
A: Yes, you can substitute frozen spinach. Make sure to thaw it completely and squeeze out all excess water before mixing it with the other ingredients to prevent the dip from becoming watery.
Q: What should I serve with Instant Pot spinach dip
A: This dip is incredibly versatile. Serve it warm with tortilla chips, toasted baguette slices, pita bread, crackers, or fresh vegetables like carrot sticks, bell pepper strips, and celery.
Q: How do I store and reheat leftover spinach dip
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, stirring halfway through, until it’s warm and creamy.
Q: Can I make this spinach dip spicy
A: Absolutely! For a spicy kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the cheese mixture before you begin pressure cooking.
